2022 ODI Program

Posted by ODI Secretary | On: Jan 22 2022

Tuesday, April 12

Session Chair: Chris Haines (Neutral)

8:30 Door Prize

8:35 Welcome & Opening Remarks (Chris Haines Neutral)

“Milk – I am steeped in it! From growing up on a Dairy farm in the mid-Atlantic to steaming it as a barista to selling it in the processing industry, it has been a part of my life from the beginning. I currently work to reduce the carbon footprint of it. Along the way I have been blessed with great experiences that have allowed me to learn about many facets of business, with a focus on Sales and Operations. Multiple generations of farmers have passed on work ethic and a Swiss Army knife aptitude for doing many things well. I love innovation, making new things and coffee.”

8:45 Alternative meats and alternative metrics (Alison Van Eenennaam University of California, Davis)

“My multifaceted, award-winning animal genomics and biotechnology research and extension program focuses on the use of biotechnology in agricultural production systems. I have given over 700 invited presentations to audiences globally, and use a variety of media to inform general public audiences about science and technology.”

9:25 Benefits of Dairy Protein Beyond Nutrition (Dave Dallas OSU)

Dr. Dallas received his BA in Public Health in 2008 from Rice University and his PhD in Nutritional Biology in 2012 from UC Davis. He then completed a post-doctoral fellowship at UC Davis in Food Science. Dr. Dallas is currently an Assistant Professor in Nutrition at Oregon State University. David’s research examines the digestion of human and dairy milk proteins and the release of bioactive peptides using in vivo infant and adult digestive samples. His group applies mass spectrometry-based peptidomics and proteomics and functional assays. In addition, he applies this knowledge to examine digestive deficiencies in premature infants.

10:05 Break

10:25 Session Chair: Anne Goetze RDN, LD, FAND

“I love food and working for farmers to help improve the health and well-being of Oregonians. Since I started working at the Oregon Dairy Council in 1990 (now the Oregon Dairy and Nutrition Council), I’ve held a variety of positions all of which have helped me develop expertise in dairy nutrition, health and wellness and the dairy industry in the NW. Connecting people with the farm and table has made my work more rewarding than I ever would have imagined.”

10:30 Sustainability Panel – Dairy Farming: Where are we now? (Jocelyn Bridson Tillamook County Creamery Association (TCCA); Bill Antilla Threemile Canyon Farms; and David Gremmels Rogue Creamery)

11:30 Future of Dairy Farming (Louie Kazemier Rickreall Dairy)

When Louie Kazemier of Rickreall Dairy is looking to make an improvement on his farm, he prefers to do so with his eyes wide open. In the world of dairy, that means checking with others in the dairy industry – others who aren’t hesitant about sharing.

Sharing information, it turns out, is nothing new in an industry that Kazemier describes as “a tight community.” It is a community with a diversity of dairies large and small, organic and conventional, traditional and technologically advanced.

12:00 Lunch

Session Chair: Sarah Masoni OSU

Sarah manages the Product & Process Development Team, working intimately with food entrepreneurs and small to mid-sized food companies to help them create foods and beverages focusing on specialty foods across the Northwest. Sarah has over 30 years of experience working in the food industry including quality control and assurance, research and development, product scale-up, ingredient sourcing, ideation, product evaluation. Sarah also teaches entrepreneurial classes at the FIC, across the U.S. and internationally.

1:30 Door prize

1:35 Are You Ready for the Dairy Factory of the Future? (Ryan Mertes Dairy.com)

The era of the digital factory has arrived, and it is here to stay. Whether your dairy plant was built in the last few years or the early 20th century, every plant will soon, if not already, be touched by digitization; this is not just a short-term pandemic issue or necessity. During this session, we will examine current industry trends, discuss how dairy processors have changed manufacturing best practices through the years and provide a glimpse of what is to come for dairy manufacturing. We will also share real-world examples of how today’s dairy processors doing more with less.    

Dairy.com began in 2000 and now tracks over sixty percent of the United States milk supply. Dairy.com Chief Solutions Officer Ryan Mertes is responsible for the commercial operations of four software business units within the company. These units provide customers with software solutions that impact several areas of the dairy supply chain, all the way from the farm through the plant – and even to customers.

2:15 Around the World One Scoop at a Time (Donna Berry Berry on Dairy)

Ice cream is a craved dessert in almost every country, but the similarities end there. Discover flavors, textures and formats from beyond our borders. Let’s explore U.S. concepts that are already playing in this space and identify opportunities for future innovation.

Donna Berry is the owner of Dairy & Food Communications, a company that specializes in business-to-business writing, speaking and consulting projects in the dairy, beverage and food industries. She has a Bachelors Degree in Food Science from the University of Illinois and product development industry experience with Kraft Foods. She has been writing for the dairy trade since 1993; she opened her own business in 2000.

2:50 Ice cream outbreaks and recalls – what went wrong and what have we learned? (Dr. Jovana Kovacevic OSU)

In the last decade, we have seen various ice cream products linked to a deadly listeriosis outbreak and implicated in several large recalls, highlighting potential vulnerabilities in a product that has historically been considered a ‘low-risk’ food. While its frozen state prevents the growth of harmful microbes, as a milk-based product ice cream has high nutrient value, close to neutral pH and long shelf-life, making it a favorable medium for survival of microorganisms if contamination occurs somewhere along the supply and production chains. Probing past outbreaks and recalls has helped us glean what can go wrong and how we can improve ice cream safety.

Dr. Jovana Kovacevic is an Assistant Professor and Food Safety Extension Specialist at the Oregon State University’s Food Innovation Center (FIC) in Portland. In her current role, Dr. Kovacevic directs the food safety program at the FIC and the USDA-funded Western Regional Center to Enhance Food Safety. Her research uses molecular methods and whole genome sequencing to trace, better understand and prevent contamination events in the food chain, with particular focus on Listeria monocytogenes. Through her work with the Western Regional Center, she supports the Western U.S. region in Food Safety Modernization Act-related food safety training, education and outreach activities.

3:20 Introduction for Ice Cream Break Sarah Masoni OSU

3:35 Ice Cream break

Session chair: Anna Ku (Tillamook County Creamery Association)

Specialties: food product development, dairy recipe and process formulation, yogurt manufacturing and flavor development

3:55 Dairy retail sales channels (Alison Rosenblum TCCA)

4:25 Celebrating 32 years with ODI (Reitha McCabe Retired)

“Organized, self driven, loyal, personable, intelligent, seeker of excellence, good listener, follows directions, artistic and creative. Oh, and retired. I have enjoyed my many years of interacting with the fine members of ODI.”

4:40 Drawing & adjourn

5:30 – 10:00 Supplier Hospitality Suite 1st floor Boardroom off the Grand Hotel lobby.

Wednesday, April 13

8:30 Door prize

8:35 Session Chair: Sheri Cole (OSU)

Highly accomplished R&D, Food Safety and Quality executive with extensive Fortune 500 business and technical experience. Passionate about food and how to integrate innovative ideas from the culinary world into the retail food space. Proven technical leader in food product development and food related research. 20+ years leading diverse teams, breaking down functional silos and providing effective and focused technical solutions that address business needs.

8:40 Going in Circles? Recycling and Composting of Packaging. (David Allaway Oregon Department of Environmental Quality)

Consumers are increasingly demanding recyclable or compostable packaging, but the true environmental impacts of materials, and limitations in recycling and composting systems, supports a more nuanced approach. In this presentation you’ll hear groundbreaking research that challenges popular wisdom around packaging, plus a summary Oregon’s Plastic Pollution and Recycling Modernization Act – a major new packaging and recycling law that will require brands and producers to share in the responsibility for a modernized and effective recycling system for Oregon.

David Allaway has worked at the intersection of waste, materials, and environment for over thirty years. He is currently a senior policy analyst at the Oregon Department of Environmental Quality (DEQ). David has served as an invited science advisor to Wal-Mart’s Packaging Sustainable Value Network and as an advisor to the New York Times bestseller Drawdown: The Most Comprehensive Plan Ever Proposed to Reverse Global Warming. He co-chaired Oregon’s Recycling Steering Committee (2019-2020) and helped to develop and advance Oregon’s Plastic Pollution and Recycling Modernization Act – comprehensive recycling and producer responsibility legislation which was signed into law in August of 2021. David was born in Oregon and has a B.A. in physics from Carleton College, Minnesota.

9:05 Innovation in Dairy – Prioritizing Packaging (Donna Berry Berry on Dairy)

The pandemic put packaging into the spotlight as consumers’ garbage cans and recycling bins overflowed. While single-use cutlery and containers are not going away, marketers are getting creative with materials and formats whenever possible. They recognize that for younger consumers, namely Gen Z, the package is as important as the product. Let’s delve into recent innovations in dairy packaging and the messaging marketers use to communicate sustainability and recyclability. 

9:35 Sustainable Packaging to Reduce Impact on the Environment (Dr. Yanyun Zhao OSU)

Food packaging plays significant role for protecting food across the food chain. It also communicates food with consumers and provides convenience to consumers. However, over packaging and some packaging materials, especially plastic packaging have caused significant impact on the environment and ecosystem. This presentation introduces sustainable packaging, gives examples of current sustainable packaging research and development, such as edible packaging to replace single use plastic packaging and compostable packaging created from food processing byproducts, and share perspectives in sustainable food packaging.

Dr. Yanyun Zhao is a Professor in the Department of Food Science & Technology, Oregon State University (OSU) leading an integrated research/Extension/teaching program in Sustainable Food Packaging and Processing. The sustainable packaging research is aimed to replace single use plastics with novel edible food packaging and to repurpose fiber-rich food processing byproducts to create edible and/or compostable packaging through technology innovations.

9:55 Break

10:15 Session Chair: Lisbeth Goddik (OSU)

“I am passionate about the mission for OSU Food Science & Technology Department. We aim to:
• Develop knowledgeable critical thinkers who contribute to the food community through leadership, service, and life-long learning.
• Conduct relevant and impactful basic and applied research that proactively address challenges important to Oregon and the world.
• Lead and advocate for programs that promote growth for our industry partners and provide positive community impact.

I am especially pleased that our program is evolving to emphasize sustainable food and beverage systems.”

10:15 OSU Professional and Continuing Education (Sheri Cole OSU)

10:35 Young professionals in the Dairy industry

10:45 Dairy Science Graduate Students

11:15 ODI Bodyfelt Scholarship in Dairy Science recipients (video)

11:30 New OSU Dairy Pilot Plant (Lisbeth Goddik OSU)

12:00 Lunch

12:20 ODI Business Meeting

1:30 Session Chair: Ron Coffey (PermaCold Engineering)

1:30 Oregon Agriculture and Food – Looking Ahead (Alexis Taylor Oregon Department of Agriculture)

Alexis Taylor is an Iowa native, who moved to the great state of Oregon after working 12 years in Washington D.C. focused on U.S. agricultural and trade policy. Oregon Governor Kate Brown appointed Alexis as director of the Oregon Department of Agriculture (ODA) in December 2016. As director, she works to promote and regulate agriculture and food, always keeping ODA’s mission to ensure healthy natural resources, environment, and economy for Oregonians.

2:05 Oregon Dairy Story – Neutral (Chris Haines & Marcus Lovell Smith)

Neutral is the first carbon neutral food company in the US.

“I am excited to lead the team and the mission at Neutral.”

2:30 Annual ODI Awards Program (Chris Haines & Gracie Krahn – Oregon Dairy

Gracie Krahn, representing Linn County, was crowned the 2021-2022 Oregon Dairy Princess Ambassador on Saturday, May 29th, 2021. She was among five county contestants vying for the 2021-2022 title. Gracie is a 2020 graduate of Santiam Christian High School, and now attends Linn-Benton Community College where she studies Animal Sciences. She plans to transfer to University of Wisconsin-Madison this fall and combine her on-farm experiences with skills in agricultural communications to lobby for dairy farmers. An accomplished student, Gracie was involved in cheerleading, was very active in FFA and most recently served as the 2019 National Jersey Queen. She helps her family run their dairy farm, where they produce creamline milk, and sell their products in their farmstand. As the Oregon Dairy Princess Ambassador, she has the opportunity to share the story of milk with many audiences across the state of Oregon.

3:00 2022 ODI – Elliker Cheese Tray